Inventory and recipe costing, inside your POS.
Every sale deducts what it uses and every purchase updates what each dish costs you.
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What each dish costs you, up to date.
You tell it what’s in the dish.
180 g of octopus, 150 g of potato, 20 ml of oil and 3 g of paprika: it costs you €4.79.
You sell. Every sale deducts it.
Table 1 orders two portions and the octopus in stock goes down by itself: from 12 portions to 10.
You buy. Every purchase updates the cost.
You approve the Pescados del Puerto invoice with octopus at €27.90/kg and the recipe cost updates: the dish now costs you €5.17 and each portion leaves you 38 cents less. You know on the day you approve the invoice, not at the end of the month.
No recipe-costing spreadsheet and no typing in prices: each ingredient’s cost is the average of what you pay, and it comes from the invoices you approve in Expense Control.
If the octopus runs out, the menu finds out by itself.
Every dish knows what goes into it, so the POS knows how many portions you can make with what’s in the cold room, and which ingredient sets the limit. When there’s not enough for another portion, the dish comes off the POS, the QR menu and delivery orders by itself. When you approve the octopus invoice, it comes back on its own.
- “Limited by octopus”on each dish’s page, with what’s left
- An emailwhen something drops below its minimum
- A threshold per dishto take it off before you run out
Watch the short: Minimum stock isn’t a guess.Minimum stock isn’t a guess.
What you use per day, times the days your supplier takes, plus a buffer: with 40 bread rolls a day and two days’ delivery, 40 × 2 + 20 = 100. Give each ingredient its minimum and, when it drops below, its card turns amber and you get an email.
A short from our YouTube channel, in Spanish.
Count the cold room on your phone.
You pick an area, say the cold room on Monday and the cellar on Thursday, and note it down standing up. If there’s no signal inside, what you’ve noted is saved on the phone and uploads by itself when you come out. When you close the count, it tells you in euros what’s missing.
- In cases or in kilos3 cases is 72 bottles, no maths in your head
- Not everything missing is wastewhat you sold without a recipe cost is an adjustment and doesn’t inflate your waste
- What you throw out, on the spota box of tomatoes, 6 kg, “gone off”, in ten seconds
For every €100 in sales, how much goes on ingredients.
Your food cost with your target next to it, the same number you see in Expense Control. And on the same screen, your dishes ranked by what they leave you per portion, waste month by month, how far off your stock counts come out and where your money goes.
Built for a real kitchen.
Sauces, doughs and broths
You log the day’s batch and know what a litre costs you.
Tapa, portion and family size
A recipe cost for each way you sell it, with its own margin.
Extras use stock too
“With bacon” adds 40 g and “no onion” takes the onion off.
Prep waste
If you lose 12% peeling the potatoes, the cost accounts for it.
Cases, sacks and jugs
“1 case = 24 units”, for counting and for reading delivery notes.
By area
The cold room, the bar and the cellar, and you count one at a time.
All your stock in one go
You add it from an Excel file or by typing out the list.
Purchases with no paperwork
The cheese from the market goes into stock and into expenses at the same time.
Every movement, with its reason
Purchases with their invoice, sales, waste and stock counts.
A three-step wizard
It starts with the dishes you’re selling without a recipe cost.
Inventory is fed by Expense Control and takes dishes off the digital menu. If you’re just starting out, read how to work out a recipe cost, with a calculator, and how to work out your selling price. In a pizzeria, the medium and the family size each take off their own dough: it’s all in the POS for pizzerias. See also the POS and analytics.
What stays in the drawer.
- The recipe-costing spreadsheet
- The paper count sheet
- The month-end sums
- Asking the kitchen “Any octopus left?”
- The waste notebook in the cold room
- Invoices in a shoebox
No separate software for your stock.
Stock, recipe costs and waste all run from the same system you take payment at the tables with.
Book a free demoHundreds of venues already trust us.
5.0La plataforma de FYS TPV funciona muy bien: es clara, práctica y bastante completa. Además, el equipo de atención al cliente responde rápido y siempre con muy buena disposición. Muy satisfecha con el servicio.
Adrián Pintor Después de varios meses con ellos, todo funciona muy bien. El software es sencillo de usar, intuitivo, y si alguna vez he tenido alguna duda, han estado ahí para resolverla. Los recomiendo.
Ely Torrejon Programa muy rápido y fácil de gestionar, con todos los servicios. Los chicos te atienden muy rápido para cualquier duda, llaman enseguida. Muy recomendable.
Gastro In Situ Al equipo de FOOD&SERVICE agradecerles el apoyo y ayuda que he estado recibiendo estos días. Le he dado un vuelco total al sistema y es de muchísima ayuda.
Maria del carmen Porras
Me atendieron Eugenio y Gabriel ambos muy atentos y simpáticos. Por ahora muy contenta con el programa es muy completo y la asistencia por si tengo alguna duda o algún problema son rápidos.
Janire Moura
Un equipo increíble a la altura del programa más completo de hostelería que he visto. Resuelven dudas rápido y bien, están para lo que necesites. Y el software completísimo, una maravilla. Una suerte haberlos encontrado! ❤️
Jhosep Mejia delgado
Excelente experiencia con FoodyService. Desde el primer momento, el trato ha sido profesional, cercano y muy atento. Destaco especialmente la rapidez, la buena comunicación y la disposición para resolver cualquier duda o incidencia. Da gusto trabajar con una empresa que se preocupa de verdad por ofrecer un buen servicio y facilitar las cosas al cliente. Totalmente recomendables. ¡Muchas gracias por vuestra atención y profesionalidad!
San Basilio
Excelente experiencia con FoodyService. Es una plataforma muy completa, intuitiva y fácil de gestionar. La atención y el soporte técnico han sido rápidos, cercanos y muy resolutivos. Nos ha permitido modernizar la carta y mejorar notablemente la presentación de nuestros productos. Sin duda, un servicio muy recomendable para cualquier negocio de hostelería. Lo recomiendo al 100%
nerea garcia urueña
Escelente
Wabi-Sabi Cuina Japonesa
O atendimento foi excelente desde o início: comercial explica bem os itens inclusos no plano escolhido e depois com a equipe de suporte, no nosso caso foi o Eugenio que nos atendeu, foram rápidos e profissionais. Tudo que temos de duvida ele nos orienta rapidamente e a aplicação é simples e intuitiva de trabalhar.
Keli Martins
Desde o primeiro contato até a instalação e depois com a utilização do sistema é tudo muito tranquilo e fácil. O atendimento é excelente e muito profissional. Eu troquei de aplicação e essa está me atendendo com muita qualidade, tem tudo que necesitamos e consigo acompanhar tudo da minha casa .
Nicole Ceolin
Super Manuel! Mi ha installato il programma per la cassa nel mio locale in Fuengirola. É stato attento e professionale, con molta pazienza mi ha mostrato come utilizzare il programma e ha risposto a tutte le mie domande. Sono davvero soddisfatta! Consigliatissimo ;)
Amz
Acierto total con esta empresa para mi nuevo TPV con comanderos, sistema completo. En cuanto al software super completo pero super amigable, fácil, práctico, completo, ideal. Y si quiero destacar a Manu, el técnico que nos ha acompañado en la instalación, profesional, conocedor sin dudar en ninguna de las muchas dudas que le hemos preguntado, y amable como ninguno. Deseando estrenarlo !!!Muchas gracias por todo
For your kind of venue.
The same system, set up the way each business works.
Questions about inventory and recipe costing.
Another question? Write to us
What is a recipe cost, and how does Food&Service calculate it?
It’s the breakdown of what goes into a dish and what it costs you. You enter the ingredients and the quantity per portion, including what’s lost in prep, and the POS tells you what the dish costs you, what it leaves you excluding VAT and its food cost. A three-step wizard sets it up for you, starting with the dishes that don’t have one yet.
Does stock go down by itself when I sell?
Yes. As soon as the order is placed or the ticket goes to the kitchen, every dish with a recipe cost deducts its ingredients. You still charge for a dish without a recipe cost as normal, but it doesn’t touch your stock.
How do purchases get into inventory?
When you approve the invoice or delivery note in Expense Control: the AI reads the lines, you check them and each product goes in with its quantity and price. Anything you buy with no paperwork, like cheese from the market, you add from its page.
What happens if a supplier puts their prices up?
Each ingredient’s cost is the average of what you’ve paid. When you approve the new purchase, that cost, your recipe costs and your food cost recalculate themselves, and on the product’s page you can see which supplier gives you the best price.
Can I do the stock count on my phone?
Yes: by area, in cases or in kilos, and even with no signal in the cold room. When you close the count, it tells you in euros what’s short or over, and separates waste from what simply hadn’t been recorded.
Can I have different recipe costs for tapa, portion and family size?
Yes. Each size has its own recipe cost and margin, and extras say what they use: “with bacon” adds and “no onion” takes away.
Does a dish come off the menu when it runs out?
If you turn it on, yes: off the POS, the QR menu and delivery orders, and it comes back by itself when new stock comes in. With a threshold per dish, it comes off before it runs out.
Take back control of your business.
Get your demo.
We’ll show you with a dish from your menu, its recipe cost and its food cost, and give you a fixed price, with no commitment.
Watch the demo video- You fill in the form: five details.
- We call you within 24 hours.
- We show it to you and give you your price.
Rather talk now? Call us or message us on WhatsApp at 644 99 01 34, or write to hola@foodyservice.com.